CHOCOLATE BOURBON PECAN COOKIES
These cookies made such a wonderful aroma in the Test Kitchen, I was counting down the minutes until they came out of the oven. I couldn't wait and ate a few without the icing ... they were good. Once topped with the brown butter coffee frosting, they were really good!
Provided by Rhoda Angove
Categories Chocolate
Time 1h30m
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350F degrees
- 2. In large bowl cream butter and sugars until light and fluffy; beat in egg, vanilla and bourbon.
- 3. In medium bowl combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Stir in chocolate chips and chopped pecans.
- 4. Drop by heaping tablespoonfuls onto cookie sheet and refrigerate for at least 30 minutes.
- 5. After cookies have chilled, place them about 2 inches apart onto nonstick cookie sheet and bake for 12 to 14 minutes. Cool completely on wire racks. Once cooled, frost them and place a pecan on top for the finishing touch.
- 6. *Gluten Free Flour Blend 2 cups rice flour 2/3 cup potato starch 1/3 cup tapioca starch 1 teaspoon xanthan gum Add all the flours together in a bowl and then whisk thoroughly to remove lumps.
- 7. Browned Butter Coffee Frosting Heat butter in a heavy saucepan over medium heat. Stir the butter constantly so that the butter doesn't burn. Remove from heat when butter turns light brown and gives off a nutty aroma. Let cool completely. In a medium bowl combine the hot water with the instant coffee and whisk to dissolve. Then add the cooled butter with the dissolved coffee and all remaining ingredients and mix on medium speed until well combined and frosting forms.
- 8. Frost each cookie and place a pecan on top. I think you'll agree it's love at first bite!
CHOCOLATE BOURBON PECAN PIE
Kentucky bourbon gives a kick to this Southern classic.
Provided by ANITAL
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees F).
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g
CHOCOLATE BOURBON PECAN TASSIES
My grandma was a southern belle, who taught me that pecan tassies are a southern tradition for tea-time. Tassies are little cookie-sized pies. Nothing is more southern than bourbon and chocolate is necessary in my family. This recipe has it all! They are very addictive, so make sure you make a double recipe if you are giving some...
Provided by Teresa Bailey
Categories Chocolate
Time 45m
Number Of Ingredients 16
Steps:
- 1. Pre-heat oven to 350 degrees.
- 2. In a large saucepan, melt butter and chocolate over medium heat, then let cool.
- 3. In a large bowl, beat eggs until frothy, then add sugar, dark corn syrup, vanilla, bourbon and salt. Mixing together.
- 4. Add a small amount of the melted chocolate/butter mixture and mix together. Then add the rest of the chocolate/butter mixture.
- 5. For pie/tassie crust, stir the flour, cocoa powder and sugar together. Work the butter into the flour mixture until it resembles coarse meal. Then slowly mix the egg/water into the dough until it comes together as a ball.
- 6. For tassies, with your fingers, work a small dough ball out in a mini-muffin pan. Place several pecans in each and then fill with filling. You can also make (about) 5 mini-tarts or 1 pie. It is addictive, so make enough to share.
- 7. Bake until set, 15 minutes for tassies, 25 minutes for tarts and about 30 minutes for pie.
BOURBON CHOCOLATE PECAN PIE
When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. -Tanya Taylor, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Beat first seven filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 676 calories, Fat 35g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 490mg sodium, Carbohydrate 89g carbohydrate (70g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE BOURBON PECAN CHEESECAKE
This Kentucky bourbon pecan cheesecake will wow your guests and your taste buds. Serve in spring during the Kentucky Derby or at any other special occasion throughout the year. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, drizzle caramel topping over crust; sprinkle with pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream and bourbon. Pour into crust; place springform pan in larger baking pan; add 1 in. of hot water to larger pan. Bake until center is almost set, 65-70 minutes. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife, remove foil. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. If desired, just before serving, top with whipped cream, pecans and caramel sauce. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 35g fat (18g saturated fat), Cholesterol 153mg cholesterol, Sodium 378mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
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- To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the bourbon and beat once more.
- In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and pecans; mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
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- Whisk together flour, Biscoff cookie crumbs, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, egg yolk, vanilla, and bourbon until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and pecans. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
- Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly and top cookies with chocolate chips, pressing gently to adhere.
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- Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
- In a saucepan, over medium heat, melt the butter. Continue to cook the butter. swirling the pan occasionally. Keep a close eye here. The top of the butter should become foamy. And you should hear tiny popping noises. The butter will develop into a rich amber color, with tiny brown bits at the bottom. And it will have a slightly nutty aroma. Once the butter reaches this stage, remove from heat immediately and pour into a large mixing bowl.
- In a large bowl combine flour, salt, cinnamon, baking soda, and baking powder; whisk well to combine then set aside until needed.
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